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Tip

Using yogurt

Buttermilk's natural acidity helps to lighten muffin mixes and increases the rise. It's usually available in the dairy section of supermarkets, but if you can't find it, use low-fat plain yogurt instead (a mild bio yogurt is best) or skimmed milk with a splash of lemon juice.

Method

Heat oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.

Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but don’t be tempted to over-mix. Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases – they will be quite full – then sprinkle the tops with the final tbsp of the oats and the rest of he sugar. Bake for 18-20 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.

I made some changes to the recipe - added cinnamon for extra flavour and walnuts. I used yoghurt instead of buttermilk. The muffins turned out delicious! Click on the link below to check out the revised recipe.

5 table spoons of olive oil seems rather a lot - is that the correct quantity?
I've just taken them out of the oven and they look all right, can't wait for them to cool down to taste. I didn't have buttermilk and used milk and lemon juice instead

These are by far the nicest low fat muffins I have ever made. In fact I make them regularly for the our Saturday market and recently lowered the calories even more by substituting stevia for the sugar. Yum.

Swapped blueberries for frozen redcurrants and blackberries, and they needed to be dairy free so I used soya milk with a squeeze of lemon juice instead of buttermilk. Also, I broke an egg yolk when I was separating the eggs so ended up using 1 x whole egg and 1 x egg white. The end result was delicious and looked amazing.

These were very nice, the banana gave them a good texture. As my bananas were very ripe, I cut down the sugar a bit and missed it off the top as well and they were fine. I used low-fat yoghurt instead of buttermilk, 1 whole egg instead of 2 egg whites and replaced the olive oil with a little bit of melted butter. Fresh blueberries are expensive here so I defrosted some frozen red fruits and used those. They turned out very well and I would make them again next time I have over-ripe bananas! I've frozen 4 of them so will see how they turn out.

Worked perfectly! I substituted the Buttermilk for a cup of milk with a tablespoon of lemon juice and it tasted delicious! Starting to look a bit soft now, the day after I've made them but not too bad: highly recommended and will definitely make again.

I used a Food Processor to make these (liquidiser for the banana, buttermilk etc), I only had dark muscovado sugar (it's cheaper) . They turned out lovely, my husband even liked them. I have to say I noticed the lack of sugar but they were still sweet. Unfortunately the next day they did go a bit 'wet' and although Hubby didn't mind it did put me off a bit... will have another go and see if I can tweak something.

These muffins are delicious! I used yoghurt instead of buttermilk and brown sugar instead of the muscovado sugar. I also made some apple and blueberry muffins with this same recipe! Delicious, light, fluffy and moist!

These muffins were brilliant, incredbly tasty and very simple to make. I would recommend that these are specifically for breakfast or a morning coffee snack. I froze a large batch also and even 4 weeks later (the last batch) they were tasting phenomenal. I also tried the basic recipe but changed the blueberries to dark chocolate drops and chopped hazlenuts. These muffins were good but dense, the banana obviously makes them fluffy and sweeter. For the chocolate and hazlenut ones I think I should have added another 50g of sugar? I went with buttermilk in both recipes and it really is a wonderful ingredient! I am making these muffins again this weekend and freezing for breakfasts over the next week or two!

Lovely muffins. Used natural yoghurt as forgot to buy buttermilk and baked the muffins in a silicone muffin tray. Had no problems with the muffins sticking. Will definitely bake these again. Agreed, not overly sweet but I quite liked that about them.

Just made these delicious muffins and they were so moreish! Did not have butter milk so used the old trick of substituting a cup of milk with 1 tblsp lemon juice added instead! Also did not use porridge oats as none in cupboard! Very light muffins that were not too sweet! Even my banana hating daughter loved them! Definitely a good healthy lunchbox addition!

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